Recipe by Annacia
There's nothing better than a juicy steak in the summertime or any time. Try this slow-cooked version, simmered in a savory garlic sauce and paired with fresh mushrooms, onions, and jalapenos.
- 2 1⁄2 lbs boneless beef chuck steaks, cut 1 inch thick
- 1⁄4 cup packed brown sugar
- 1⁄4 cup reduced sodium soy sauce
- 1⁄4 cup Worcestershire sauce
- 2 fresh jalapeno peppers, thinly sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon quick-cooking tapioca, crushed
- 4 garlic, thinly sliced
- 1 cup snipped fresh cilantro
- 2 portabella mushrooms, stemmed (3 1/2 - 4 inches diameter, gills removed from caps, and caps cut into 1/2-inch-thick slices)
- 1 medium onion, thinly sliced
- fresh cilantro, chopped (optional)
- hot cooked polenta, mashed potatoes, mashed sweet potatoes (optional)
Directions See How It's Made
- Trim fat from meat.
- Cut meat into six serving-size pieces and place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.